• Heat your grill or smoker to 250°F, add wood chunks or chips.
• Remove the ham from its packaging and discard any excess liquid. Place the ham on a cutting board and pat it dry with a paper towel.
• Drizzle the meat with a light coating of olive oil to help the seasoning adhere to the ham and evenly season all sides of the ham with your favorite pork rub.
• Place the ham cut side down directly on the grill grates and smoke at 250°F for an hour and a half.
• After smoking the ham for an hour and a half, remove it from the grill and place it in an aluminum pan.
• Pour 2 cups of chicken stock into the pan and tightly cover the ham with a layer of heavy duty aluminum foil.
• Increase the temperature on the grill or smoker to 325°F and return the covered ham to the grill or smoker and continue cooking for an additional hour and a half or until it reaches an internal temperature of 140°F.
• Remove the ham from the grill and let rest while making the glaze.

To Make The Glaze:

• Whisk all of the ingredients together in a pot over medium-low heat. Allow the mixture to simmer for about 10 minutes and then remove it from the heat. Let it cool slightly before applying it to the ham.
• If using the glaze, use a brush to coat the ham while it is still hot. Reserve any extra glaze for serving.
• Allow the ham to rest for a few minutes before slicing and serving.